I love indian food - especially their spices and heavy curries. This dish is simple, medium spiced, and fantastic in combination with cold yogurt and mint dip.
Ingredients (4 portions)1 tbs oil (unflavoured)
1 tsp Cayenne pepper
1 tbs Garam marsala
2 cm Fresh ginger
1 Garlic glove
1 tbs Tomato purée
2 dL Coconut milk
7,5 dL Water
1 tbs Sugar
2 dL Red lentils1 Courgette
1 Spring onion
Bread (e.g. Naan)
Chup up ginger and garlic into small pieces. Slice the onion and courgette.
Heat up the oil in a pot and fry cayenne pepper and garam marsala for a few minutes a high heat. Add ginger and garlic, fry for another 2 minuttes, before adding tomato purée and frying for 2-3 minuttes. Add coconut milk, water, sugar and lemon juice, turn down the heat, and simmer for 10 minuttes under a lid. Add red lentils and simmer for another 15 minuttes or until the lentils are slightly overcooked. 5 minuttes before serving, add the courgette and adjust with salt.
Serve on basmati rice and top with finely chopped broad-leaved parsley and spring onion. On the side a white bread of choice, unflavoured yogurt, and mint dip.
"Red lentils contain a high level of protein, dietary fiber, vitamin B, and minerals - especially iron. They help lowering cholesterol and are beneficial in managing blood-sugar disorders. In fact has "Health Magazine" selected lentils as one of the healthiest foods!"